Gluten-Free Butternut Squash Banana Muffins

This recipe was adapted from Minimalist Baker.  Instead of banana bread I made muffins in order to make it easier for my busy family to grab on the way out the door. There are many other changes to the original recipe, because after following any one recipe- the first time I follow it-  the second time around I always add to or take away from……  So below is the original recipe along with my tweaks…..alterations.  FYI- This recipe is Cafe Sebastienne employee approved.


  •  2 large ripe bananas (about 1 cup) – the second time around I added a little more banana which made them more moist
  •  1 egg
  •  3 Tbsp grape seed or coconut oil (I used coconut oil)
  •  1/3 cup sugar
  •  1/4 cup packed brown sugar
  •  2-3 Tbsp honey, depending on preferred sweetness (optional)
  •  1/2 tsp vanilla
  •  2 cubes of candied ginger, minced
  •  1/4 cup unsalted raw pepitos (pumpkin seeds)
  •  3-5 tsp baking powder
  •  1 tsp sea salt
  •  1/2 tsp cinnamon
  •  dash nutmeg
  •  3/4 cup almond/ coconut/ or dairy milk (I used 1/4 almond and 2/4 dairy milks)
  •  1 tsp xanthum gum
  •  1  cup gluten free flour blend (although I have a recipe for a homemade blend, I used Bob’s Red Mill for this)
  •  1 1/4 cup pecan meal (the original recipe calls for almond meal)
  •  1/4 cup flax meal
  •  1/2 cup + 1 Tbsp butternut squash puree


1. Preheat oven to 350 and grease/butter/ spray with non-stick spray/ or a linedbanana squash muffins muffin pan. (I lined my pan with muffin liners)
2. Mash bananas in a large bowl until smooth and creamy.  Then add the listed ingredients of egg through milk and whisk until well combined.
3. Next add pecan meal, xanthum gum, flour blend, flax meal and squash puree (and oats, should you choose to use them).
4. Bake for approximately 35 min. or until golden brown and a toothpick inserted into center of muffin comes out clean.
5. If in unlined pan, let cool 5-10 minutes in pan, then gently move to wire rack and let cool completely.  If in lined pan, feel free to remove from pan and cool on wire rack immediately.
6. Serve with butter (real butter, that is), and/or honey….or as is.  Store leftovers in a covered container or ziploc baggie for up to a few days.


  • The original recipe calls for  1 1/4 cup gluten free oats which I forgot to add, but felt that if I had the muffins may not have been as moist.  You be the judge.
  • Find the previously adapted recipe, from the lovely Minimalist Baker, here: Gluten-Free Butternut Squash Banana Bread.
  • Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.  If you aren’t gluten free, sub unbleached all purpose or whole wheat pasty flour for the gluten free flour blend.

Orange & Olive Oil Muffin {Gluten Free}

Going to try these…..


Orange Muffin

These muffins are absolutely delicious and healthy! Allergic to gluten or not, you should try this recipe at-least once. I honestly feel that when you take essentials like flour out of baking it leaves you with things tasting like cardboard (at least the ones I have tried making so far). But this recipe my friends is so FLAVORFUL. These muffins are rich with orange, olive oil and almond flavor and moist from the yogurt I added in the batter. I made the muffins this morning and have already had two and I am genuinely trying really hard to control myself from having the third one. They are super for breakfast or for an evening snack.

They look pretty dark, almost like chocolate muffins. They get this dark color from the red quinoa that I used as one of the flours but it can totally be substituted with the regular…

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Pulp Non-Fiction Muffins

In my last post I challenged you to dare me to make muffins with my leftover juicing pulp.  Well, that particular pulp ended up in the compost because it lost its glamour before I could get to it, and nobody dared me anyway. But during this hot season, there’s plenty opportunities to reapproach that dare as I eat less solid food and drink more liquids….maintaining my nutrition by consuming raw juices and smoothies (with small snacks or meals here and there)…… along with loads of water, herbal teas and of course, my morning coffee. Before I get off track, let me get to the point-  now I have pulp coming out of my ears and I feel so bad not repurposing it.  Composting is not always enough for me. As my Grandma says, “I hate waste.”  Her and I are definitely soul mates, because I intend to share here a recipe for muffins that defies the waste of perfectly good juicing pulp I had leftover from my juicing today.

The Secret Ingredient:

First, my pulp consisted of the remnants of 1 apple, 2 carrots, 1 beet, 2 sprigs of kale, and fresh ginger root (oh yes, FYI, the beet juice makes your muffins pink)

Turn on the oven, line the pans:

Preheat oven to 350. Grease a standard 12-muffin pan or line with paper cups.
(Feel free to alter the flours you use- My portions are as is because I am cutting down on gluten, but not completely)

Whisk together thoroughly: 

1 cup gluten free flour blend
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Whisk together in a large bowl: 

2 large eggs
3/4 cups sugar
1/4 tsp vanilla

Hand pick out any rinds and chunks in pulp.

juice pulp

Then stir 1 1/2 cups packed pulp into egg and sugar mixture .  Let stand for 10 minutes.

Stir in: 

1/4 cup orange juice
5 TBSP warm melted unsalted  butter or vegetable oil (I used real butter)
1/2 cup pepinos (pumpkin seeds)
1/2 cup raisins (I used dark but golden can be used as well)

Final Details: 

Add the flour mixture and fold until the dry ingredients are moistened.  (Do not over mix; the batter should not be completely smooth.) Divide the batter evenly among your muffin cuppettes.  Bake until a toothpick inserted in 1 or 2 of muffins comes out clean, 15-18 minutes. (Because mine were so moist, I ended up baking 25 minutes). Let cool for 2 to 3 minutes before removing from pan, and at the same time, serve as soon as possible, so the butter still melts on them when you are ready to eat one.

So they may look a little weird (I attribute that to the gluten free flour), but they are really tasty!!!!